Table of Contents
  1. Watch how to make this sponge candy:
  2. Sponge Candy Recipe

This is an odd, weird and even unusual – but oh so delicious – old-time candy. The sound and look of it may scare you away, but once you try this I think you will be hooked. This candy isn’t overly sweet, but has a unique flavor that is so addicting. I hope you will try this and make it a Christmas staple like it has become for my family.

As with all candy making, have all the ingredients ready and the pan prepared before you begin as the process can be fast towards the end and having everything ready makes for a smooth outcome!

Side view of piece of yellow-colored sponge candy showing lots of crevices standing upright amongst other pieces of yellow candy, some covered in dark chocolate

A different candy, yes, but one that people will love at first bite. I love to make different and old-time recipes, bringing back these lost candies. Enjoy this season with new flavors!

Pieces of sponge candy sprinkled around baking sheet, some with chocolate on top, and showing the sponge-like interior of pieces
Top down view of large piece of yellow-colored candy sitting on top of other pieces of candy all on baking pan
Isn’t the shape and texture of the sponge candy so cool? It’s almost as though it has a moon-like crater-filled surface.

Watch how to make this sponge candy:

YouTube video
Top down view of oddly shaped pieces of yellow-colored candy sitting on baking pan, some with chocolate on top all on white countertop surface

Sponge Candy

4.16 from 25 votes
This isn't the traditional Christmas candy. No, this sponge candy, also called honeycomb, is a unique treat that can be served on its own or dipped in chocolate!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 6 hours 25 minutes
Servings 60 servings


  • 1 cup white granulated sugar
  • 1 cup dark corn syrup
  • ½ tsp molasses
  • 1 tbsp white vinegar
  • 1 tbsp baking soda
  • melted dark chocolate (optional)


  • Prepare the pan that will be needed at the end to pour the candy into. Grease a 9×13 or jelly roll pan generously (a jelly roll pan will produce a flatter candy and a 9×13 will produce thicker).
  • Bring sugar, corn syrup, molasses, and vinegar to a boil in a heavy-bottomed large saucepan (at least a 4 quart). Continue to boil, stirring constantly until a candy thermometer registers hard crack or 300°F.
  • Once at a hard crack, remove from heat and stir in one tablespoon baking soda until completely incorporated. The mixture will foam up and bubble. This is why a large saucepan is needed.
  • Pour into prepared pan and let cool completely, 4-6 hours. Do not spread or touch the candy once poured into the pan. You want the air and light texture to stay intact.
  • "Crack" or break into large pieces and drizzle with melted chocolate if desired. Or dip pieces completely in chocolate and let dry.


Serving: 1pieceCalories: 29kcalCarbohydrates: 7.6gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 71.5mgPotassium: 3.3mgFiber: 0gSugar: 7.6gVitamin A: 0IUVitamin C: 0mgCalcium: 1.1mgIron: 0mg
Course Candy
Cuisine American
Difficulty Intermediate
Method Cooking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. First of all, enjoy you and your videos so much.
    I have a question for you. Have you ever added peanuts or almonds to the sugar mixture? Bad idea?

    1. Thank you! I haven’t added nuts to the sponge candy. The texture is very different from a brittle. If you want to try it I would pour the prepared sponge candy over top of toasted nuts and let it cool!

  2. Kaleb I miss so disappointed in how mine turned out. Mine was burnt.. I as careful to reach 300 degrees but it smells and tasted burnt. IS there a short window of time between just right and burned? I’m reluctant to try it again.

  3. HI Kaleb, love your videos, especially how much you love Christmas. I was going to make your sponge toffee but I was only able to get the light corn syrup and the golden corn syrup. Will either work in this recipe?

    Otherwise I was going to make your peanut brittle but I heard you say that this is an absolute no-no. I wasn’t able to find raw nuts, they were in shell but when I asked the clerk he told me that they were not raw but roasted in their shells. Would pecans or almonds work instead? I love your newer videos because I think that you are really being yourself.
    Keep up the great work. You crack me up.

  4. Thank you sooo much for brightening my days!!! Your videos are just fantastic, light, funny, easy to follow and inspirational. Cant wait to try your sponge candy recipe.
    Merry Christmas
    Jo Ann

  5. 5 stars
    Absolutely love this recipe! So easy! I made it to surprise my mom for Christmas-I usually get her some at the holiday bazaars, but with no bazaars this year I am so thankful for you sharing this recipe! Merry Christmas, Kaleb!
    PS~I am totally a believer now and will be ordering a digital thermometer!

  6. 5 stars
    I lost my Moms recipe for sponge candy, we loved it. Thank you. My Mom used light Karo syrup and no molassas, this reciepe is delicious too. Cant wait to make both for my family!

  7. Ok made this candy with my two adult son’s who live at home with me and hubby and omg so yummy sooooo good !!! Btw I luv your recipes!!! Luv you as well true fan here !!! Keep cooking and teaching me your tricks !!!

  8. 5 stars
    I love Christmas traditions and look forward to yours now. My Mom would take a measure cup with water and when making candy she would drop the mixture until it got hard
    I plan on using the thermometer

    You are such a joy to watch and calming. Thank you for informative and easy to follow recipes and gardening

    Merry Christmas 🎄

  9. Thanks Kaleb for sharing your love of gardening, cooking and Christmas !
    Your videos are so fun to watch! I look forward to them!❤️

  10. My husband loves this candy and I have never before made it for him. Let’s give it a try. Thanks so much for the video, I appreciate all of your talent and hard work.

    1. I love sponge candy and was so excited to see you make it….so I tried the recipe over the holidays. It turned out perfect…I would say even better than what I used to buy at the candy store in my hometown. Dipped most of it entirely in melted Ghirardelli dark chocolate…and the remainder, I just drizzled the tops with the leftover chocolate…both were delicious. Thanks for the fun and easy recipe. It makes quite a bit, so there’s plenty for yourself, as well as gifting some of it to friends!

  11. 5 stars
    How did l just discover you?! I’m binge watching you at 3:33 AM, lol! Loving 🥰 all your recipes, home and decor tours and your fun easygoing delivery and style of teaching others about what you’re passionate about! Thank you for sharing… now I need to try some of these fantastic looking recipes!! ❤️

  12. 5 stars
    The BEST! My Grandson and I have a candy bar we love that we can only find at a candy store out at the beach. My Mom used to talk about seafoam candy but never could find a recipe.
    This is IT!!! So fun, so fabulous, with or without the chocolate. I LOVE IT! and will make it every year until they lock me away! 🙂 I crunched some up to sprinkle on other bars too. Thank YOU!!

  13. 5 stars
    My son and I are CRAZY for Honeycomb (Sponge Candy) so I was thrilled to stumble upon your recipe. It was easy and turned out fabulous. It is better than any I have purchased in a candy store. I kept it a little thicker and put milk chocolate on top. Wish I could add a picture because it turned out that good.